Italian Marinated Antipasto (Family Holiday Favorite)

If you’re anything like my family, holiday dinners are a full‑on flavor party. On Christmas Eve and Christmas Day, we load the table with seafood, pasta, and all the Italian classics… and everyone waits for one special dish.

That dish is the salad.

And this salad is Aunt Suzanne’s, well not exactly my Aunt Suzanne’s, but inspired by her marinated antipasto.

It’s so good that years ago we all agreed: Aunt Suzanne is officially responsible for the salad at every holiday event. She’s bringing it this Christmas Eve, and it’s literally the first thing people grab. I also have my Top 10 Holiday Dishes that go perfectly with this salad!

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Here’s how it works — and why it’s become my go‑to for every party now, too.

👝 How to Store Leftovers

Store leftovers in the fridge and just take it out and eat it up!

The secret sauce: make the dressing in the container, then marinate everything overnight

Instead of mixing a dressing in one bowl and tossing greens last minute, Aunt Suzanne starts by making the dressing right in a tall deli container, adds all the chopped veggies and add‑ins, seals it, and lets it sit overnight.

By the next day, those veggies aren’t just dressed — they’re soaked in a lemony, herby, slightly sweet Italian marinade. Spoon it over greens or serve it family‑style, and people lose it.

 You’ll want a 32‑ounce deli container with a tight‑fitting lid — big enough to hold the dressing plus all the ingredients without spills, and tall enough to stir or shake easily.

 32-ounce deli container

Below is exactly how to make it — with your favorite tweaks noted.

How to Serve It (The Holiday Way)

When you’re ready to serve:

• Spoon the marinated vegetables and dressing over a big bowl of fresh greens, toss into a bowl of cooked cheese tortellini, or serve it over a mixture of whipped cream cheese and feta cheese as a dip!
• Or serve it family-style and let everyone help themselves with a side of crusty bread!

It’s bright, herby, and the perfect balance to heavier holiday dishes.

This is exactly what we serve alongside our Christmas favorites — and it pairs beautifully with seafood, especially on Christmas Eve.

What We Serve This With at Christmas

This salad shows up every Christmas Eve and Christmas Day at our house, usually alongside:

•   Sicilian Shrimp Pasta
•   Shrimp Oreganato
•   Top 10 Christmas Recipes

If you’re hosting or bringing a dish, this salad trick is a guaranteed win — no soggy lettuce, no last-minute tossing, and everyone asks for the recipe.

🤔 Common Questions

Melissa Jo

Aunt Suzanne’s Italian Marinated Salad (Holiday Version)

5 from 4 votes

If you’re anything like my family, holiday dinners are a full‑on flavor party. On Christmas Eve and Christmas Day, we load the table with seafood, pasta, and all the Italian classics… and everyone waits for one special dish.

That dish is the salad.

And this salad is Aunt Suzanne’s.

It’s so good that years ago we all agreed: Aunt Suzanne is officially responsible for the salad at every holiday event. She’s bringing it this Christmas Eve, and it’s literally the first thing people grab. I also have my Top 10 Holiday Dishes that go perfectly with this salad!

Here’s how it works — and why it’s become my go‑to for every party now, too.

Print Recipe PIN RECIPE Email The Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 5 people

Course: Main Course

Cuisine: Italian

Ingredients

  

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For the Dressing

• 1 cup good extra-virgin olive oil I love La Española, but any good EVOO works
• ½ cup total acid:
• Fresh-squeezed lemon juice
• Topped off with red wine vinegar to reach ½ cup
• 1½ teaspoons salt
• 1 teaspoon black pepper despite the photo, regular or cracked both work
• 1&1/2 teaspoons sugar
• See tasting tip below — this is key

Herbs

• 1 teaspoon dried oregano
• 1 teaspoon fresh basil finely chopped
• ¼ cup fresh parsley chopped
• 1 garlic clove (sliced in half)

The Veggies & Add-Ins

• ¼ cup finely diced celery
• 1 pint cherry tomatoes quartered
• 6 –7 ounces fresh mozzarella cut into small cubes
• 1 14-ounce can artichoke hearts, drained and chopped
• 1/4 cup diced red onion

Equipment

• 1 32 ounce containers

Method

 

Start with the dressing

1. In a 32-ounce deli container (linked above), add the olive oil, lemon juice, red wine vinegar, salt, pepper, and sugar. Seal and shake or stir until combined.

Taste & adjust

1. Too sharp? Add a little more sugar.
2. Tastes flat? Add a pinch more salt.
3. This balance is everything.

Add the herbs

1. Stir in the oregano, basil, and parsley.
2. Pile in the vegetables
3. Add the celery, tomatoes, mozzarella, and chopped artichokes.
4. I stuff mine completely to the top. If yours feels too full, just hold back a little of the artichokes — but I love it packed so everything marinates together.

Seal & chill overnight

1. Put the lid on tight and refrigerate overnight (or at least 6–8 hours).

How to Serve

1. Spoon the marinated vegetables and dressing over a big bowl of fresh greens, toss into a bowl of cooked cheese tortellini, or serve it over a mixture of whipped cream cheese and feta cheese as a dip!Or serve it family-style and let everyone help themselves with a side of crusty bread!

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